Ingredients:

• 2 Cups Whipping Cream
• 1/4 Cup heavy Cream
• 1/2 Cup whole milk
• 1.5 3.5oz Packages French Vanilla Instant Pudding mix
• 1 Can Sweetened and Condensed Milk
• 1 tsp vanilla extract
• 1 Package frozen blueberries
• 1 Package frozen blackberries
• 1 Package frozen red raspberries
• 1 Package frozen black raspberries
• 1 large angel food or pound cake torn or cut into 1 inch pieces
• 4 tbls sugar
• Optional: Liqueur, dark rum, bourbon, port, or sweet sherry
• Optional: finely diced almonds

Instructions

Step 1: Make whip cream

1. Add sugar and vanilla extract to a mixing bowl
2. Add 2 Cups of Whip Cream
3. Optional: add 1 tbls of liqueur, liquor, port, or wine being used on the cake layer
4. Whip on high with an electric mixer until peaks are just being formed when the mixer is removed, be careful not to over whip.

Step 2: Make the sauce

1. Add milk, heavy cream, condensed milk, 1/2 of the whipped cream (reserve other half for the final step), and instant pudding mix to a bowl
2. stir until mixed well

Step 3: Build the dessert In a large bowl, clear glass or plastic will give a beautiful result, make layers in the following manner:Layer 1: pieces of angel food cakeLayer 2: a mix of the frozen berriesLayer 3: half of the sauce, spread with a spatula for a nice coatingLayer 4: pieces of angel food cakeLayer 3: a mix of frozen berriesLayer 5: the rest of the sauce, spread with a spatulaLayer 6: The remaining whip cream reserved in step 2, spread to form a even coatOptional Step:  When adding each layer of cake sprinkle with your favorite liqueur, I suggest Orange (Grand Marnier is excellent), dark rum, high quality bourbon, port, or sweet sherry.  A non-alcoholic alternative for this step is to make a syrup of cooked and pureed berries (Strawberry is excellent for this) and sugar.Optional Step: When adding the berries sprinkle with finely diced almonds.Step 4: garnishGarnish the top with some of the remaining berries or sliced almonds if using nuts.Step 5: Rest

1. Cover with plastic wrap and let rest in a refrigerator for at least 2-3 hours.
2. Remove from refrigerator and let rest at room temperature approximately half an hour before serving

(Photo credit: laura-s at http://www.everystockphoto.com/)

Ingredients

• 16oz of elbow macaroni, cooked just past Al Dente in well salted water and cool
• 8 Eggs, hard boil and cool
• 30oz of Olive Oil Mayonnaise
• 1/2 cup Miracle Whip
• 3 Tbls Dijon Mustard
• 1/8 cup Heavy Whipping Cream
• The juice of 1/2 a lemon, fresh squeezed
• 2 Small Red Fresno Peppers, seeded and finally diced
• 1 Small Vidalia Onion (any sweet onion can be substituted), finely diced
• 2 Large Stalks Celery, finely diced
• 1 tbls sugar
• 1 pinch garlic powder
• Salt and White Pepper to Taste
• Hungarian Sweet Paprika
• 3 tbls fresh tarragon, minced

Instructions:

1. Mix the Olive Oil Mayonnaise, Miracle Whip, Dijon Mustard, Heavy Whipping Cream and Lemon Juice and whip with a standing or hand-held mixer on high for 5 minutes until it becomes creamy and shiny on the surface.
2. Whisk in the sugar, garlic powder, and tarragon
3. Whisk in salt and white pepper to taste
4. Slice 3 of the hard boiled eggs and reserve
5. Dice the remaining 5 eggs into medium sized pieces
6. Stir together the Elbow Macaroni, diced eggs, diced Freseno Peppers, diced Vidalia Onion, and celery
7. Stir in the sauce until the Macaroni and vegetables are well coated
8. Place in a serving dish and sprinkle with Sweet Paprika
9. Top with the reserved sliced eggs and complete with another sprinkle of Sweet Paprika
10. Let set 2-4 hours, covered in a refrigerator before serving

If all the sauce is added too early then the dish will dry out and lose its creamy texture. So, if making the day before, add just enough of the sauce to coat the macaroni and vegetables (about 1/4 of the total) and reserve the rest. Cover and refrigerate. Mixing the rest of the sauce, add the sliced eggs, and Paprika 2-4 hours before serving.

Ingredients:

• 4 ears of corn
• 1/2 onion, diced
• 3 cloves of garlic
• 1 small red pepper
• 1 medium Anaheim pepper
• 1/8 cup cream
• 1 tbls butter
• 2 tsp Chipotle powder
• 1 tsp Cayenne pepper powder
• 1 tbls olive oil
• Salt and Pepper to taste

Steps:

1.  roast the red and Anaheim pepper, seed, remove roasted skins, and dice
2. remove kernels and milk from the ears of corn
3. Heat olive oil over medium heat until hot
4. Saute diced onions until translucent
5. Either finely mince or press garlic and add to pan
6. Cook until you can just start to smell the garlic, about 30 seconds. Do not let garlic burn
7. Add corn and corn milk and stir well
8. Add Chipotle and Cayenne pepper powder
9. Cook on medium heat for 10 minutes, stirring often
10. Add diced roasted red and Anaheim peppers
11. Stir in butter and stir until melted
12. Add cream, stir well and let cook on medium until cream reduced and mixture is thick (about 10 minutes)
13. Salt and pepper to taste

Serve immediately

To use this same recipe to make Shepherd’s Pie just replace the ground beef with Lamb.

Ingredients

• lbs of ground Sirloin or <10% fat ground beef
• 1 medium onion, diced
• 2 medium carrots, diced
• 1 cup of frozen peas
• 4 cloves of garlic, finely diced
• 2 cups of cabbage, diced
• 3 large russet potatoes (approximately 2.5 lbs) , peeled and cubed
• 4 tbl butter
• 4 tbl flour
• 2 cups of low sodium beef broth or stalk
• 1/4-1/2 cups of low sodium chicken broth or stalk
• 1 tbl sour cream
• 1 tsp ground mustard
• 1 tbl ground Ancho Chili powder
• 3 tsp Cayenne pepper
• salt
• black pepper
• Smoked Paprika (sweet or hot would also work)
• 2 tbls Olive Oil

Instructions

STEP 1: Make the potato topping

1. peal and cube the potatoes

2. Boil in salted water for 15 -18 minutes until soft

3. Add 1 tbl butter

4. ¼ cup chicken stalk

5. 1 tbl sour cream

6. Mash with a potato masher adding chicken extra chicken stalk as needed to reach the desired consistency

7. Salt to taste

STEP 2: Make the Meat and Vegetable filling (while potatoes are boiling)

1. brown the ground beef in 2 tbl Olive Oil until it just starts to brown

2. Add the onions, carrots, garlic, and 2 tsp Cayenne pepper and cook for 4 minutes

3. Add Cabbage and continue cooking until carrots are just starting to soften (another 3 – 4 minutes)

STEP 3: Make the gravy (while the meat and vegetables and potatoes are cooking)

1. Melt 3 tbl of butter over medium heat

2. Whisk in the flour, Mustard Powder, Ancho Chili Powder, and 1 tsp of Cayenne Pepper

3. Cook, whisking frequently, until just starting to turn tan (2 -3 minutes)

4. Slowly whisk in the beef broth, bring to a boil over High heat, reduce heat and let simmer until Meat and Vegetables are done

STEP 4: Add the Gravy to the Filling

1. Mix the gravy into the Meat and Vegetable filling. Add Beef Broth, if needed, to adjust consistency

2. Salt and Pepper to taste and cook for 3-4 minutes over medium heat

STEP 5: Assemble the Cottage Pie

1. Spread the Meat, Vegetable, and Gravy Mixture in a buttered or greased casserole dish (or if your frying pan is oven safe, remove from heat and spread out evenly in the pan)

2. Spread the potato mixture over the filling evenly

3. Sprinkling liberally with paprika

STEP 6: Finish

1. Preheat the broiler on high

2. Place the assembled cottage pie approximately 6 inch under the broiler and broil until the top of the potatoes are crisp and browned (10-15 minutes)

3. Remove from oven and let rest for 5-10 minutes before serving

Ingredients

• 3 cups potatoes, diced
• 1/2 tsp vanilla
• 1 tbl fresh ginger, grated
• 1/2 cup milk
• 2 tbl butter
• Salt
• White pepper

Instructions:

1. Add potatoes to a pot and cover with water until about 1 inch over the potatoes.

2. Liberally salt water and stir

3. Bring to boil on high and cook on medium-high until potatoes are soft (about 20 minutes)

4. Drain potatoes well and return potatoes and ginger to pot over medium heat, shake pan until they stop steaming to remove excess moisture without burning the potatoes and ginger

5. Add vanilla, milk, and butter and mash everything with a potato masher until potatoes are the thickness you desire. Stir in extra milk or butter 1 tsp at a time if mixture is too thick

6. Add salt and white pepper to taste

Ingredients:

• Whole chicken
• 1 stick of butter (do not substitute margarine), softened
• 2 tbls fresh rosemary, minced
• 4 stalks whole fresh rosemary
• 2 large cloves of garlic, crushed
• salt
• pepper
• Canola oil

Instructions:

1. Whip together the butter, minced rosemary, and garlic until well blended and soft

2. Butterfly the chicken by cutting out the breast bone laying it out flat

3. Brush the bottom of the butterflied chicken with Canola

4. Salt and pepper the bottom of the chicken liberally

5. Spread out the rosemary stalks on a roasting pan and place the chicken, bottom down on top of them

6. Carefully pull up the edges of the skin on the breasts and legs and shove the butter mixture evenly under the skin.

7. Brush the top side of the chicken with Canola oil and salt and pepper

8. Place in a oven preheated to 450 degrees until the thickest part of the breast reaches between 168 and 172 degrees (45-60 minutes)

9. Remove from the oven, tent with foil and let stand for 5-10 minutes

10. cut into quarters and serve

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp salt
• ½ tsp Cinnamon
• 1 cup butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 tsp vanilla extract
• 2 tsp Brandy or Bourbon (optional)
• 2 large eggs
• 2 cups Semi-Sweet Chocolate Chips
• ½ cup fresh Jalapeno pepper, finely diced

Instructions

1. With a mixer, whip the butter, granulated sugar, brown sugar, brandy, and vanilla extract until smooth and creamy
2. Add 1 egg and whip until well mixed and then add the second and whip until the mixture is once again well blended, smooth, and creamy
3. In a separate bowl mix the flour, baking soda, baking powder, salt, and cinnamon until well blended
4. Add the dry ingredient mixture to the wet ingredient mixture slowly while continuing to mix.
5. Continue to mix until everything is well blended and a sticky dough forms
6. Stir in the chocolate chips and diced Jalapeno
7. Scoop 24 evenly sized balls of dough out onto baking sheets lined with parchment paper with at least 1 inch between each ball
8. Bake in a preheated 350 degree oven until cookies are well set, but still look under done (approximately 15-18 minutes)
9. Remove cookies from oven and move immediately to a wire rake to cool

Makes 1 serving.

Ingredients:

• 1 medium vidalia onion
• ¼ cup Beef, Chicken or vegetable stalk
• 1tsp Chipotle or Ancho chili powder
• 1 glove of garlic, peeled
• salt and pepper
• Olive oil

Instructions:

1. Cut a slice of the top and bottom of the onion so it will set flat with the the open top exposed.

2. Place the onion on either an oven safe or microwave safe, depending on which cooking method you are using, root side up.

3. Using a pairing knife or grapefruit knife hollow out a ½ inch diameter hole in the center of the onion ¾ of the the way deep.

4. Brush the entire onion with a thin layer of olive oil

5. Salt and Pepper the entire onion

6. Place the glove of garlic in the well you hollowed out in step 2

7. pour the chili pepper into the the hollowed out well

8. Fill the well to almost the top with stalk

9. Either bake at 350 for 20 minutes or until soft or microwave on high for 6-8 minutes until soft.

10. Carefully peel of the skin and serve whole

Ingredients:

• 2 cups coconut milk
• 1 cup of short or medium grain white rice
• 2 tbls of minced fresh ginger (do not substitute powdered ginger)
• 1 tsp of ground Cayenne pepper
• 1 tsp of salt
• 1 fresh mango peeled and cut into slices

Instructions:

1. Bring the coconut milk, ginger, cayenne pepper, and salt to a low boil in a sauce pan over medium-high heat

2. Stir in the rice

3. Cover tightly, reduce heat to low and let cook for 20 minutes

4. Stir rice mixture well

5. Serve warm with the fresh mango slices

Ingredients:

• 2 tbls unsalted butter
• 2 tbls flour
• 2 gloves of garlic, minced
• 2 tbls finely diced fresh mint leaves
• 2 tbls finely diced fresh parsley
• 1 tsp mustard powder
• 1 tsp red pepper flakes
• ½ cup cream or half-and-half
• ¼ cup shredded Parmesan cheese
• ¼ cup shredded Asiago cheese
• ½ lb fettuccine
• ½ lb raw shrimp
• 1 Habanero pepper

Instructions:

A. Make the Sauce

1. Melt the butter over medium heat in a sauce pan

2. Once the butter has melted add the flour and whisk until well mix

3. Cook over medium heat until the roux is a light tan color (3-5 minutes)

4. Add the minced garlic, mustard powder, and red pepper flakes and cook for about 30 seconds stirring constantly

5. Slowly add the cream while whisking constantly until all cream is added and the cream and roux are well mixed.

6. Cut a slit in each side of the Habanero and add it to the sauce. Cook over medium heat for 10 minutes, stirring frequently. Do not let the sauce come to a boil.

7. Remove the Habanero and discard

8. Add the cheese in 4 equal parts, whisking after each addition until completely melted before adding the next

9. Once all cheese has been added use the sauce immediately

B. Cook the Fettuccine

1. Cook the Fettuccine noodles in bowling water about 1 minute less than the instructions. The noodles will finish cooking in the next step.

2. Remove from water and drain for at least 30 seconds

C. Put it All Together

1. Shell and de-vein the shrimp. Remove the tails if desired

2. Add the shrimp to a large pot and let cook for about 30 seconds

3. Add the noodles, sauce, mint, and parsley. Stir until well mixed.

4. Cook over medium-low heat until the shrimp are just cooked through (about 2-3 minutes)

D. Serve Immediately